Yes, Zucchini Taco Shells Are Now A Thing

Why stop at Taco Tuesday? This fun-to-eat finger food isn’t just delicious, it’s also balanced and healthy—lean protein, tons of veggies, and carb-controlled tortillas. Make it your own with this easy mix-and-match primer.

Step one: Pick your shell

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Whether you prefer hard or soft, corn (loaded with fiber and magnesium) or flour (calcium and iron), the shell pulls it together. And you can create your own. Try this vitamin-rich homemade version.

Wrap zucchini or carrots with a clean kitchen towel and wring out as much excess moisture as possible. Transfer to a large bowl and mix with remaining ingredients.

Evenly spread 1/4 cup portions of the mixture into thin circles on the prepared baking sheets, about 5 inches in diameter. Bake until brown around edges, about 15 minutes.

Gently peel the rounds off the parchment paper and drape over the long handles of wooden spoons or kitchen utensils resting on the edge of a kitchen counter to cool completely for a soft taco shell. For a crisp shell, drape over the bar of an oven rack and bake 7 minutes more. Remove from oven and lay over long handles to cool.

Creamy Chipotle Sauce

Combine 1/2 cup plain 2% yogurt, 1 canned chipotle pepper in adobo sauce (seeded for less heat), 1 clove garlic, and juice of 1/2 lime in a blender. Puree until smooth; season to taste with salt and more lime juice.

Step four: Top it off

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A dollop of Greek yogurt here, a pinch of shredded cheese there…but what about some crunch? Slaw is a satisfying way to add texture. Two superstars to make:

Red Cabbage Slaw

Toss 2 cups shredded red cabbage with 1/4 cup shredded carrots, juice of 1 lime, a large pinch of kosher salt, and a few grinds black pepper. Let sit until cabbage has softened, about 30 minutes.